Sunflower Seed Basil Pesto (NUT FREE!)
I love pesto, but in this economy? Who can afford to use pine nuts. Have you seen those prices?! I mean let’s be honest, they have always been a spendy “nut” but thankfully there is a delicious and cheap substitute for pine nuts using sunflower seeds.
This pesto recipe goes great on pizza, noodles and even just some plain white rice. Don’t get me started on any type of sandwich bread. YUM.
Basil Pesto with Sunflower Seeds
Ingredients
2 cups fresh basil leaves, packed
½ cup roasted, unsalted sunflower seeds (can also use raw, but roasted adds flavor)
2–3 cloves garlic, peeled
½ cup freshly grated parmesan cheese (or nutritional yeast for dairy-free)
½ cup olive oil (extra virgin)
Juice of ½ lemon
Salt & pepper to taste
Instructions
In a food processor or blender, combine basil, sunflower seeds, garlic, and parmesan. Pulse until roughly chopped.
With the machine running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
Add lemon juice, salt, and pepper. Blend again and taste — adjust as needed.
Store in a jar, topped with a thin layer of olive oil to keep fresh. Refrigerate for up to 1 week or freeze in small portions for later use.
Ways to Use It
Toss with pasta for a quick weeknight meal.
Spread on sandwiches or wraps.
Swirl into soups for extra flavor.
Use as a marinade or topping for chicken, fish, or roasted vegetables.
Basil Pesto with Sunflower Seeds FAQ
1. Can I make pesto without nuts?
Yes! This recipe uses sunflower seeds instead of pine nuts, making it nut-free and allergy-friendly while still creamy and flavorful.
2. Can I make pesto without cheese?
Absolutely. Replace the parmesan with nutritional yeast or omit it entirely for a vegan version. The pesto will still be flavorful thanks to the basil, garlic, and sunflower seeds.
3. How long does homemade pesto last?
Store pesto in an airtight container in the refrigerator for up to 1 week. To prevent discoloration, pour a thin layer of olive oil on top. You can also freeze pesto in ice cube trays for easy portions — it will last up to 3 months.
4. Can I use frozen basil for pesto?
Yes, frozen basil works in a pinch. Thaw it and pat dry before blending. The flavor will be slightly milder than fresh basil, but still delicious.
5. How do I use sunflower seed pesto?
Toss with pasta or grains for a quick meal.
Spread on sandwiches, wraps, or toast.
Stir into soups for added flavor.
Use as a marinade or topping for roasted vegetables, chicken, or fish.
6. Can I adjust the consistency of my pesto?
Yes! Add more olive oil to make it thinner or use less for a thicker, spreadable pesto. You can also add a splash of water or lemon juice to loosen it if needed.